You guys, I can’t even begin to tell you how excited I am about this recipe. Ever since the wild success of my Oatmeal Chocolate Chip Cookie Pancakes (which are a must-try, by the way) my brain’s been spinning non-stop coming up with new and exciting breakfast recipes. And this one? This is one I simply couldn’t wait to share. And would you believe it’s healthy and simple to make?
Everyone likes Oreos right? And if you don’t, I mean come on, seriously?
These pancakes emulate this childhood favorite perfectly, but are completely vegan, easy to prepare and 100 percent delicious. The creamy vanilla ‘frosting’ is a simple base of coconut butter with a few added ingredients, and the chocolate pancakes feature dark chocolate cocoa powder for a decadent touch without tons of calories.
From start to finish, these cakes take about 15 minutes, which means they can easily be made on hurried weekday mornings – a theory I successfully tested out this week before work. Alternatively, they’d make a blissful weekend treat that would take your lazy Sundays to a whole new level of awesome. Like, seriously.
For pretty photos purposes, I stuffed these guys full of creamy filling. But to keep these within a reasonable calorie limit, I’d suggest spreading it a little thinner. Post photo shoot, I removed quite a bit (with some heavy finger licking) and they were still incredibly delicious without the extra fluff.
Oreo Cookie Pancakes
- 1/2 cup non-dairy milk (I used SILK coconut)
- 1/2 cup flour (I used 1/4 whole wheat, 1/4 all-purpose)*
- 1 1/2 tsp baking powder
- 1/4 scant cup dark chocolate cocoa powder (or regular)*
- 1 pinch salt
- 1 Tbsp sugar (or other sweetener)
- 1 Tbsp oil (I used canola)
- 1/2 tsp vanilla
- 1 1/2 cups unsweetened coconut flake
- 1/4 teaspoon vanilla extract
- 2-3 Tbsp coconut milk (or other non-dairy milk)*
- 2-3 Tbsp powdered sugar (optional)
FROSTING - Using a food processor, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it's mixing)
Once creamy, add vanilla and powdered sugar and mix again.
While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
BATTER - Heat a skillet over medium-low heat.
Mix milk, oil and vanilla in a small bowl and set aside.
Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it's too thick.
Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
Repeat on the other side, remove from the pan.
Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
*-Use gluten-free flour to make this recipe gluten-free.
*Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tbsp should do.
*Coconut milk works best in the filling - I prefer SILK brand.
*This recipe (as originally written) fed me twice, but double it for more than 2 people.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 3)
- Calories: 455
- Fat: 31g
- Carbohydrates: 43g
- Fiber: 5g
- Sugar: 12g
- Protein: 7.6g
Oh yes I did.